This study is mainly based on the restaurants. In the era of top priority of consumerism, customers demand toward more diversification and service catering industry is responsible for handing out the various special services to please consumers.However, not all the service is suitable for all customers; some are even superfluous.In view of this, this study will explore the phenomenon of excessive service restaurant.In this study, Stevens, Knutson and Patton (1995) specifically measured the quality of catering services DINESERV scale as the core foundation and added Xu Qin Xiang (2011) restaurant over the service scale, investigating both excessive service and service quality towards customer satisfaction existing any positive impact on relations.Target customers are choosing from King's Restaurant Group restaurant as an object, random sampling through the Internet platform and collected 289 valid questionnaires, the follow-up questionnaires were analyzed according to the present study architecture.The results show：(A) over-service "over eager" to "customer satisfaction" there is a positive influence. (B) quality of service "reactive", "reliability" and "care of" for "customer satisfaction" there is a positive influence. (C) demographic variables: (1) "student" groups and "20 years of age (inclusive)," these two types of customers for "over-service" of acceptance are higher than the standard (3 points). (2) Customers at the "over-service" are a frequency proportional to the degree of recognition and consumer relations. Finally, according to research findings, we recommend restaurant industry can be differentiated quality of service content, in order to enhance customer satisfaction accurately.